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Tuesday, November 6, 2012

All About Bhallataka in India

Marany nut is a beautiful yet potentially
deadly plant. Despite its darker side, this nut has been used for hundreds of
years in traditional medicine. The dual nature of the Bhallaataka is worthy of exploration.

Origin of Marany Nut

Marany nut is
indigenous to India, specifically the base of the Himalayas throughout the
Coromandel region. It grows in these areas today at an elevation up to 1,000
meters.

Availability of Bhallataka in India

Though
Bhallataka is found throughout India, it grows in abundance in the regions of
Assam, Madhya Pradesh, Khasi Hills, Konkan and Gujarat. In the south of India,
the plant thrives in moist, deciduous forests.

Where to find Marany Nut in India

Unless foraging throughout the forests of
these regions, procure these nuts in Ayurveda health stores or purchase them
from Indian manufacturers. It’s best to buy treated bhilawa, as the juices in
their raw form can be quite toxic.

Taste of Marany

The “false”
fruit (the orange egg-shaped piece attached to the actual, cashew-looking
fruit) is edible. But, like the cashew apple, it is not often consumed.

The black,
resinous “true” fruit attached to the orange segment is what is harvested for
medicinal purposes. Like the cashew, this black segment is toxic in its raw
state and should not be touched or ingested. When prepared properly (ie,
heat-treated), its taste it astringent and blister-causing. Whole marany fruit
is not meant to be eaten in one sitting. Furthermore, because of the
probability of incurring mouth blisters or having a severe allergic reaction, this
part of the fruit should not be consumed unless under the guidance of a
qualified practitioner—the “true” fruit and its juice are incredibly medicinal
despite these risks.

In its prepared
form, the black, resinous oil of the fruit is bitter, greasy and not very
appetizing. The oil is typically mixed with betel leaf, added to milk or in
coffee as a way of helping the medicine go down.

The kernel
inside the fruit has a much more pleasant taste resembling almonds. If more
marany kernels are available than almonds, locals often use marking nuts as a
substitute. Use caution when eating the kernel—ensure the black resinous oil
has been thoroughly cleaned from the nut before consumption.

The fruit, resinous oil, and
light brown edible kernel

Health Benefits of Bhallataka

Bhallataka has a number of traditional
medicinal applications. Ayurvedic sages including Maharhi Charak and Susruta
touted marany nuts as a relief for a number of ailments. Such remedies are
ill-advised for the eldery and pregnant women, and bhallataka does not agree
with all constitutions. According to the book, “Medicinal Herbs with their
Formulations,” bhallataka offers the following benefits:

--When mixed with coconut or sesame oil and
applied topically, bhallataka treats wounds and skin infections. Some add
garlic and onions to the concoction as well.

--Mixing bhallataka with Shorea robusta makes a good salve for
cracked skin, including elbows and feet. The bark and fruit have also been used
to treat leprosy, dermatitis, bites and leucoderma.

--Bhallataka oil has been used to treat
arthritis for joint pain and as an analgesic on painful fresh wounds.

--Ingesting a few drops of the oil is
believed to remedy diarrhea, piles, colitis, expel worms, treat stomach
ailments, cleanse the bowels and even shrink tumors

--Bhallataka has been used to boost sperm
production and male libido for centuries. It also treats several venereal
diseases such as syphilis. For women, bhallataka is an ancient remedy for
painful and abnormal menstruation, as well as uterine inflammation. This fruit
should be used with caution, as some have claimed it to be an abortifacient.

Note: Interestingly, Ayurveda supports using
only marany nuts that sink when
placed in water, and not ones that float. Though a study published in the
“International Journal of Ayurveda and Allied Sciences” have determined
physical and chemical differences in floating and sunken nuts, it’s not yet
determined what therapeutic differences, if any, are evident between the two
types.

The scientific community has discovered
astounding properties of marany nut, and has also affirmed several of its
traditional application:

--According to studies published in 1999 in
“Fitoterapia” and the “Journal of Ethnopharmacology,” nut milk from bhallataka
exhibited anticancerous and hapatoprotective qualities.

--The results of a study published in the
“Internet Journal of Alternative Medicine” indicate that fruit extracts in
moderate dosages have potent protection properties and repairing agents in myocardial damage.

--The “Journal of Dietary Supplements”
published a study revealing marking nut’s antidiabetic
and antihyperglycemic qualities.
A study in the “Evidence Based Complementary and Alternative Medicine” goes on
to report that marking nuts improve energy production and glucose metabolism in
diabetic rats.

--A study published in the “Latin American
Journal of Pharmacy” supports marking nut’s traditional use as a remedy for asthma and as an antiallergenic agent.

--A 2004 study published in “Biological and
Pharmaceutical Bulletin” affirms marany nut’s use as an anti-inflammatory remedy for arthritis
when tested in rats.

How to Open, Cut and Prepare Bhallataka:

Preparing
marany nuts requires extensive knowledge of the plant’s anatomy: some parts are
deliciously edible, while others—like the juice—can cause death within a day of
ingestion if not prepared beforehand. Do not handle or consume marany nuts
without advice and supervision.

The golden,
orangeish-yellow, egg-shaped part of the fruit is edible and can be consumed
like a cashew apple. This part of bhallataka requires no preparation and can be
enjoyed immediately.

To roast the
marany nut, twist off the cashew-shaped piece from the fruit and dry. Sun
drying takes a few weeks: The most recently fallen nuts take the longest to
sun-dry as a result of being the freshest. Once thoroughly dried, roast in high
heat and stir constantly. The oil of the nuts is flammable, so keep the nuts
under constant rotation to heat evenly and to avoid burning. Stir for
approximately 10 minutes. Pour the batch onto a piece of sheet metal to cool.
At this stage, the acid between the shell and the kernel is capable of burning
layers of skin, so avoid opening. After cooling, crack open each shell and
extract the nut one at a time. Each extracted nut is considered “raw” but
edible. The nut may undergo further roasting for flavor.

Though mentioned before, it’s worth
repeating: Unless one is under the supervision of someone who knows what
they’re doing, it’s best not to open or prepare marany nut. Merely touching the
raw black juice found between the outer fruit and inner edible kernel may cause
blisters and lesions. Furthermore, the fumes from roasting the shell wafting
towards the face can cause an outbreak of blisters and lesions upon contact. It’s
also common for the batch to catch fire once roasting on high flames, and
unless capable of extinguishing the nuts, it’s best not to attempt.

Usually, marany nuts sell in their
already-roasted form, but their tasty edible kernels have not yet been
extracted. This is because the therapeutic properties of bhallatakas are found
in the fruit, oils and in the nut. Healers also prepare marany nuts in various
concoctions of ghee, other oils, sugars, and other herbs and spices, depending
on its end use.

Storage:

If purchasing
marany nuts, store in an air-tight container in a cool, dry place to avoid the
oils turning rancid. Or, place them in the refrigerator where they’ll keep for
up to six months.

Marany
Nut Recipe Ideas and Uses:

Use properly treated marany kernels as one
would for cashews and almonds.

Though bhallataka has several therapeutic
preparations, it’s best to go to an Ayurveda healer for specific recipe ideas.

Random Facts:

Its name, “marking nut” derives from
Europeans who used the nut as a pencil of sorts to leave an insoluble mark on
the clothes needing washing. This application is also why marany nuts are
sometimes called “dhobi” (or, launderers) nuts. Unfortunately, a common skin
malady called “dhobi itch” is also due to coming into contact with the nut’s
caustic oils.